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Paleo Sugar Cookies

Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 20 (4-inch) cookies
Author Elizabeth Barbone/ World's Easiest Paleo Baking Book

Ingredients

  • 1 cup finely ground almond flour (4 ounces; 113 grams)
  • 1 cup tapioca starch (4 ounces; 113 grams)
  • 1/2 teaspoon baking powder, homemade or grain-free store-bought
  • 1/2 teaspoon salt
  • 1/2 cup evaporated cane juice or coconut sugar (3 ounces; 85 grams)
  • 1/4 cup coconut oil, solid, or unsalted butter, softened (2 ounces; 57 grams)
  • 1 large egg (about 2 ounces; 50 grams out of the shell)
  • 1 tablespoon water (1 ounce; 14 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk the almond flour, tapioca starch, baking powder, and salt together in a small mixing bowl. Combine the evaporated cane juice and coconut oil in a medium mixing bowl. Use a handheld mixer set on medium speed to beat them until a thick paste forms. If there are any large lumps of coconut oil, stop the mixer and squeeze the paste together with your hand, or break up the lumps with a fork. Add the egg and mix until combined. Stop the mixer and add the dry ingredients, vanilla, and water. Mix until a dough forms.
  2. Turn the dough out onto the counter. Knead gently a few times. Wrap the dough in plastic wrap and chill for 1 hour.
  3. Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.

  4. Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half and sprinkle your counter with a little tapioca starch. Roll out the dough about 1⁄4-inch thick. Cut into shapes and place on prepared baking sheet about 2 inches apart.
  5. Bake until set and golden brown, about 10 minutes for 4-inch cookies.
  6. Allow the cookies to cool on the pan on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.
  7. Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.